Based on an ancient Belgian recipe, this Trappist-style monastery cheese has a smooth, creamy consistency and a delicious, rich taste. Made right on the farm, Bridgid's Abbey tastes of the seasonal cow's milk it is made from, but always has a round flavor, which is well developed and complex. Aged for three months and made from raw cow's milk, Bridgid's Abbey is one of the Great Cheeses of New England! Enjoy this cheese with dark bread, homemade pickles, and a robust red wine or amber ale.

Cato Corner Farm is a small family farm in Colchester, Connecticut, where the mother-son team of Elizabeth and Mark Cato raise 40 free-range Jersey cows without the use of hormones or subtherapeutic antibiotics.